I use the same cheese in a stone-bed gas oven. The bake is about 4.5 minutes because it's a delivered pizza and has to travel. I add the cheese the last 90 seconds, otherwise it would be burned like yours in the first posts.

Have you looked at Central Market? They all make fresh mozzerella in house, I believe. Probably from Grande curd.

No, I do not shop often there, way overpriced to my taste, but will go to see if they have. Maybe 2 weeks from now, this weekend have to finish installing bedroom floor, next weekend going to formula one in austin...

uggh... not very helpful that grande rep. Contact the rep again and tell them you just want to know what foodservice providers in your area carry their fresh mozzarella. If they question you (ask for your business name...whatever) tell them you are working on a recipe because you plan to open a pizzeria/catering operation/ mobil wfo ...whatever! There is no reason why they shouldn't direct you to the people that sell their cheese!!!! I do consulting for pizzerias around the country, and have contacted grande reps in at least 9 different states at this point to get samples. So far every rep I have contacted has freely given out this list without questioning my credentials. If you want me to I will contact them for you and get the list... just send me a PM. It sounds like the wording you used may have scared them off. This is a wholesale not a retail product, but that doesn't mean your not entitled to use it if you go through the proper channels!

Once you get the list, contact the foodservice providers and ask them if they do "cash and carry". Many will try to get credit apps before they will sell to you, and are set up only for very large orders, but many also have a way to sell to smaller catering companies, or even individuals. "cash and carry" that means that you dont need to be set up for delivery and you aren't expecting them to front you the products (so no need for a credit application). If they aren't set up for cash and carry, tell them that you are willing to pick it up.... and you will show up with exact change in cash. If all of this fails you are out of luck, but I think its worth one more try. Again... the thing that makes this possible is that the case size for the fresh mozzarella is 6lbs. Most of these places wont break cases, and thats really more of an issue if your looking for the aged loaf mozzarella that comes in 48lb cases!

One more thing I have done when all else fails when trying to purchase wholesale is to explain my situation to a salesperson at the fooservice provider. I ask them if they will give me names of restaurants that are using the product im looking for so that I can contact the restaurant and buy it from them. This surprisingly works most of the time! A big part of this game is sounding like a pro (even if you aren't) and conveying your passion of making the best pizza possible.

Thanks Scott, I contacted them again by email (my only way of communication during working hours). When I asked for their wholesalers in the Houston area. They requested my company, name, address phone number... I will stick to whatever I find at Costco or Sam's. I was happy with the cheese I got last weekend from CostCo.

Thanks Scott, I contacted them again by email (my only way of communication during working hours). When I asked for their wholesalers in the Houston area. They requested my company, name, address phone number... I will stick to whatever I find at Costco or Sam's. I was happy with the cheese I got last weekend from CostCo.

What cheese did you get from CostCo that you were happy with and what was the cost? I was going to look into what they had when I went this there weekend.

It comes in two logs, pre-sliced. I dried the slices with paper towel for an hour, I followed Craig's recommendation by placing mozzarella first on the dough than sprinkle tomatoe sauce around the cheese.